Do you have questions or comments?

If you have questions or comments, feel free to email me or use the contact form to send them right to my inbox. Alternatively, you can leave a comment below or contact me on Twitter, Facebook or Google+.

Are you interested in working with me?

I do recipe development, product reviews, giveaways and any other ideas you may have. Please note that I will only do reviews and giveaways for products that I love and that are relevant to cooking, baking, and food in general. If you’re interested, please fill out the contact form below or email me.

I’m looking forward to hearing from you!

Please note that I do not accept guest posts and I’m not interested in articles to link to, infographics or a new advertising network. Due to the number of such emails, I can’t reply to these type of requests. Thanks for your understanding!

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116 comments on “Contact” — Add one!

3 comments are awaiting moderation!

  • Rachel Foster says
    August 12, 2019 @ 3:00 am

    Have you froze these to eat later, say in the winter months? Curious if they are still ok after thawing. The recipe as is, I’d great, by the way. Thank you for sharing.

    • Erin replies to Rachel Foster
      August 13, 2019 @ 8:55 pm

      Hello! You wrote your comment on the contact page so I don’t know which recipe you’re talking about. I’m happy you liked the recipe, though. :)

  • Sheri says
    May 26, 2019 @ 5:15 am

    Hi Erin can I use whole wheat flour in place of oat flour in the strawberry rhubarb crisp?

    • Erin replies to Sheri
      May 27, 2019 @ 9:44 am

      Hello! It’s unfortunately not interchangeable with oat flour. You can make your own oat flour by processing oats in a food processor, coffee grinder or high-speed blender, though. :)

  • Cindie says
    January 9, 2019 @ 4:18 am

    Hi Erin,
    I want to make the Chocolate Hazelnut Fudge, but I can’t find toasted Hazelnut butter anywhere. Can you tell me where to find it? Also – the footnote refers to a post to make your own – can you please help me find that post?
    thank you!

    • Erin replies to Cindie
      January 9, 2019 @ 7:41 pm

      Hi again! The directions for how to make your own hazelnut butter are in this post, right after the first picture. :)

      • Cindie replies to Erin
        January 9, 2019 @ 8:20 pm

        Thank you – I see it now!
        Also, the instructions say
        3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional
        Why not just 1 Cup (111 grams)?

        • Erin replies to Cindie
          January 9, 2019 @ 8:32 pm

          Check out Step 2. :) They’re divided. 3/4 cup in the fudge and another 1/4 on top.

  • Valerie Corsiglia says
    October 21, 2018 @ 2:27 am

    Hi there!
    I’m gearing up for a bake sale and I have been assigned with making the gluten-free goodies. I would like to make the maple cinnamon candied almonds, pumpkin cupcakes with healthier cream cheese frosting, coconut flour cookies with chocolate chips, and chewy paleo ginger cookies.

    Do you think these would all hold up well for a bake sale? I’m going to put the cupcakes in boxes and probably use cellophane bags for the rest.

    Thanks for all your great recipes, I really enjoy them!



    • Erin replies to Valerie Corsiglia
      October 21, 2018 @ 2:09 pm

      Hi! The almonds would be great. You’d need to make the firmer version of the frosting for the cupcakes (see the notes below the recipe). The chocolate chip cookies are super soft on the second day and might stick together a little. I’d recommend the perfect paleo chocolate chip cookies instead. They’d be a much better option for packing up. The ginger cookies would work but think these paleo gingerbread cookies would be firmer and better for packing. Plus there’s a vegan option which should make a few vegans happy. :) I’m happy to hear you’ve been enjoying the recipes! Good luck with the bake sale.

  • Violet Ervin says
    August 18, 2018 @ 9:23 pm

    Hi Erin! I just came across your site while searching for a paleo and vegan apple crisp recipe. Yours looks divine; about to make it with my girls :) You look so familiar; did you ever work at a girl scout summer camp on lake Texoma? I think I may have co-counselored with you. Thanks for the recipe!

    • Erin replies to Violet Ervin
      August 19, 2018 @ 10:27 am

      Hi there! I hope you all enjoyed the crisp. :) I’ve never worked at a Girl Scout summer camp but I was in Girls Scouts until 5th grade and met a girl named Violet through a mutual friend, Megan. I’m from Plano but Violet was from another suburb. Was that you? :)

  • Vivian says
    July 11, 2018 @ 5:48 pm

    I just subscribed to your emailing list (yay!) but I have been using your recipes for a while now. Your grain-free lemon muffins are a go-to family favorite! I was noticing, however, that a lot of your recipes do use things like spelt flour etc.
    I was wondering if you have any Molasses/gingerbread cookie recipes that use almond flour? I didn’t see any, but I might not have been diligent enough. My parents are on the Keto diet, but we cheat sometimes, with things like molasses etc. Thanks for running such a wonderful blog! I will be making your raspberry thumbprint cookies next! (I tried to send this message in a different format, but it didn’t SEEM to work. I am horrible with tech :) So if you see a duplicate, it’s me not trying to be obnoxious. Hi!)

    • Erin replies to Vivian
      July 14, 2018 @ 9:49 am

      Thanks for subscribing! :) My blog started off as a whole grain baking blog so lots of the old recipes don’t have any GF options. The last few years, all recipes have been GF or have included a GF option. :) And you’re in luck because I have three molasses / gingerbread cookies that use almond flour! These paleo gingerbread cookies are my favorite. These paleo gingerbread men cookies are fun if you have some spare time to fiddle with rolling out the dough and these paleo ginger cookies are nice but I prefer the first one because the texture is really just like a regular cookie. I hope you’ll enjoy them and the thumbprints! I’d love to hear how they come out.

  • Natalie says
    July 11, 2018 @ 4:55 pm

    My cookies did not turn out well! They looked like no bake cookies. still gooey in the middle and looks like they didnt bake, even though i put them in the oven at 350 for 15 minutes! I had these once before and they worked! Not sure what it was this time. Can you think of anything I did wrong. Was the walnut butter not soft enough?

    Let me know!

    • Erin replies to Natalie
      July 12, 2018 @ 3:06 pm

      Hi! I’d like to help but don’t which recipe you’re referring to.

  • Pat Coleman says
    April 16, 2018 @ 3:54 am

    Do you have a gluten and sugar free paleo chocolate chip cookie

    • Erin replies to Pat Coleman
      April 16, 2018 @ 8:46 pm

      I don’t have any sugar-free recipes (all my recipes use natural sweeteners) but I have these chocolate chip paleo cookies that are grain-free and use coconut sugar. Far from sugar-free, though!

  • Sharon says
    March 21, 2018 @ 11:05 pm

    Hi! I am so thankful I found you website. Your recipes are not just a healthier alternative that WORKS but they are DELICIOUS too!! Thank you for sharing your recipes. Do you have a cookbook?
    If so what is the name of it?

    • Erin replies to Sharon
      March 24, 2018 @ 1:15 pm

      Hi there! What a nice comment. :) Thank you! I’m happy that you like the recipes. I do have a cookbook but it’s about whole grain baking and not GF baking (my focus has changed a bit over the last few years). It’s called The Sweet Side of Ancient Grains. Thanks again for your kind words!

      • Pat Coleman replies to Erin
        April 16, 2018 @ 4:34 am

        Where can I find ( the sweet side of ancient grains ) ?

        • Erin replies to Pat Coleman
          April 16, 2018 @ 8:48 pm

          You can get it here on Amazon but very few recipes are gluten-free (it’s a whole grain baking book) and none of the recipes are sugar-free. Just mentioning that so you’re not disappointed!

  • Carol Freeland says
    November 26, 2017 @ 10:10 pm

    I was not eager to replace my good old pumpkin pie recipe, but I am currently relegated to a gluten free, grain free, egg free (and nightshade and soy free) life! Your pumpkin pie recipe with the almond crust was SPECTACULAR! Thank you from the bottom of my heart for all of the work you put into creating that recipe. After 3 years I can finally have pumpkin pie on Thanksgiving again.

    • Erin replies to Carol Freeland
      November 28, 2017 @ 3:46 pm

      Aww, thank you! I’m so very happy to hear that you liked the pie. It’s great that you can enjoy pumpkin pie now after so many years! Thanks a bunch for your kind comment. :)

  • Ruth Lloyd says
    June 17, 2017 @ 3:09 am

    I cannot get into your site. I have tried everything. I so want the pumpkin cupcakes. I was able to get the coupon fromUncle Bob. Help

  • Margarita says
    March 15, 2017 @ 4:01 am

    Just want to subscribe to your page 😊

    • Erin replies to Margarita
      March 15, 2017 @ 9:32 pm

      Thanks for signing up! I hope you’ll enjoy the recipes. :)

  • Anna says
    October 29, 2016 @ 12:29 am

    Hi Erin, I recently saw your recipe for whole wheat pumpkin cupcakes. They looked delicious, and I was planning on making them for a party I’m attending tomorrow night. But today when I tried to pull up the recipe, it said that the webpage couldn’t be found. If you still have the recipe, would you mind sending it to me? :)

    • Erin replies to Anna
      October 29, 2016 @ 12:37 am

      Hi Anna! I’m so sorry about that. I reshot the pictures and reposted the recipe on Monday and the old link should be sending you to the new one, which I see now it’s not – thanks for letting me know! I’ll fix that now. Here’s the recipe. :) I hope everyone will enjoy them!

      • Anna replies to Erin
        October 29, 2016 @ 5:33 am

        Thank you so much! I’m so glad I’ll be able to make the cupcakes now! They look absolutely delicious and I can’t wait to see how they turn out :)

        • Erin replies to Anna
          October 29, 2016 @ 7:58 pm

          No problem! And sorry again. I hope they came out well! :)

  • yashar says
    April 20, 2016 @ 3:18 pm

    you visited 19 countries in Europe but there is something missing there not seeing Turkey which has so much to offer cultural richness,delicous food is ıncredıble no where to find in Europe and 10 thousand years of history wıll take you where ever you want to travel in human history then back to the future….

    • Erin replies to yashar
      April 24, 2016 @ 5:57 pm

      It’s on my list! You don’t have to convince me. ;)

  • Andrea says
    December 5, 2015 @ 3:07 am

    I came by to enter for a giveaway; got side tracked and so glad I did! I was looking for dairy-free recipes for my kids. It’s a pleasure to visit, I will be back! New Subbie!

    • Erin replies to Andrea
      December 5, 2015 @ 3:57 pm

      I’m so happy you found the site! I hope you and your kids will enjoy the recipes. :)

  • Inez says
    September 13, 2015 @ 4:28 am

    Just a note on sticking Bundt cakes. I’ve always used butter (I remember when PAM first came out and it was terrible to direct), but I noticed that all the recipes that are specific say to be sure to coat all the the ridges all the way in. I go through the effort to do this and don’t have sticking issues. In fact, coating the butter will reveal if some places were missed (for me in the wider areas, never the ridges) and then I take a skewer or Popsicle stick to dab soft butter in that spot, and then coat it. I’ve only had one cake tear, and that was when my son interrupted me and I apparently turned it out too soon.

    • Erin replies to Inez
      September 13, 2015 @ 9:50 pm

      A lot of people are saying that they don’t have issues with butter so I’m thinking that maybe it was just my pan with the issue. I really made sure to get all the nooks and crannies but after the first few cakes, they always stuck! The pan had a lot of scratches in it. I don’t know but maybe that has something to do with it? I’ll definitely try using just butter again! Thanks so much for the tip. :)

  • Roxanne says
    June 7, 2015 @ 4:36 pm

    I have been making whole grain and real ingredient changes to meals for years and recently began getting into the gluten free scene due to a family member with a wheat allergy, but I have had dismal luck with baking. I have to tell you thank you for your recipes. They are amazing and exactly what I’ve been looking for! Everything I have tried so far has been delicious. You have a gift!

    • Erin replies to Roxanne
      June 7, 2015 @ 8:34 pm

      Thanks so much for your kind words, Roxanne. :) I’m thrilled that the recipes have come out well so far! I also had a terrible time with gluten-free baking at the beginning. I think it was a combination of bad recipes and not really knowing what I was doing. I’m so happy to be over that stage. ;) Your comment made my week so thanks again!


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